Dessert mashups can be hit or miss, yet the Coconut Cream Pie Tiramisu is a delightful success that combines the best of both worlds. This innovative dessert captures the essence of traditional coconut cream pie while embracing the popular Italian classic, tiramisu, in a no-bake format.

The key ingredients work harmoniously: cream of coconut brings a rich coconut flavor and sweetness, while rum adds a hint of warmth without overshadowing. The mascarpone cheese creates a luscious, creamy texture, and when combined with perfectly soaked ladyfingers, the dish becomes a soft and satisfying treat. Topped with delicate, toasted coconut, it’s an appealing option for any occasion.

Recipe Tips From the Test Kitchen

• Soak ladyfingers in the rum mixture for just 4 seconds; longer will lead to sogginess.
• Leftovers should be wrapped tightly and can be stored in the fridge for up to three days.
• Prepare the rum simple syrup up to five days in advance and refrigerate.
• For a non-alcoholic version, replace coconut rum with coconut water or milk and add rum extract.
• Experiment with nuts like toasted almonds or pecans for an alternate flavor.
• Add toasted graham cracker crumbs on top for a pie-like twist.

Ingredients

• 2/3 cup tap water
• 2/3 cup coconut-flavored rum (such as Bacardi)
• 2/3 cup granulated sugar
• 1 (15-oz.) can cream of coconut, well stirred (such as Coco Lopez)
• 1 (8-oz.) container mascarpone cheese (such as BelGioioso)
• 1/4 tsp. coconut extract
• 1 1/2 cups cold heavy whipping cream
• 20 ladyfingers (from a 7-oz. package, such as Alessi)
• 1 cup sweetened flaked coconut, toasted

Directions

1. Prepare the Rum Simple Syrup: Combine water and rum in a microwave-safe bowl, heating until bubbling (about 1 minute). Stir in sugar until dissolved. Chill until needed.

2. Mix the Creamy Base: Beat together cream of coconut, mascarpone, and coconut extract in a bowl until smooth. Gradually add the heavy cream, beating until soft peaks form.

3. Assemble: Quickly dip and roll ladyfingers in the rum mixture for 2 seconds per side. Lay soaked ladyfingers in an 8-inch square baking dish. Spread half of the whipped cream mixture over them and sprinkle half of the toasted coconut. Repeat with remaining ingredients.

4. Chill: Cover and refrigerate for at least 8 hours to let flavors meld.

This Coconut Cream Pie Tiramisu is not just a dessert; it’s a taste of summer captured in layers of flavor that is sure to leave a lasting impression. Perfect for gatherings or a special treat at home, this dessert is bound to become a favorite.